If you're not going for wild yeast fermentation, what is the advantage for open fermentation besides maybe top-cropping yeast?
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I see a lot of "I haven't brewed this yet, but it is going to be good"
Plus, I still have a case of bottles I need to label.
And let's not forget, in most cases kegged beer tastes better!
Then the AHA posted the direct link on FB and I shared it far and wide.
because the AHA is a US based, US focused lobbying organization/affinity group?
. . . means doing all of my brewing downstairs and then lugging the fermenter up to the third floor. I'm not opposed to this, but if it can be avoided I'd like to.
How do you know you are not getting action?
have you taken gravity readings?
+1. Also, I'd bet that it is actually done. Either fermentation occured and you didn't notice (it would have occurred quickly in a low OG beer) or it fully fermented during the 4-day sour mash (maybe some yeast got in there). So the big question is - What is the current gravity?
How does it taste?
How the heck does one lauter grain that has been hammer milled? I'm trying to picture a 200 barrel vessel using the brew-in-a-bag method.
It is pressed not lautered. This may help. Squeezed horizontally and the liquid drains out the bottom.
Here is another brand.
You can also reduce the temp to 80 C (~180F) for the hop stand. That will limit isomerization and DMS production.
That's what I do.